Copycat Chipotle Corn Salsa
This amazing corn salsa brings all those smoky, charred flavors you love from Chipotle right to your kitchen! Anyone who’s ever craved that perfect restaurant-style corn salsa will absolutely love this recipe. The best part is you get all that delicious grilled taste in just 25 minutes.
Recipe Details
Timing & Servings: Active Time: 25 minutes, Total Time: 25 minutes, Serves: 10 people.
Nutrition Profile: Mediterranean Diet, Sesame-Free, Diabetes-Friendly, Nut-Free, Dairy-Free, Soy-Free, Heart-Healthy, Vegan, Vegetarian, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 44 Calories, 2g Fat, 7g Carbs, 1g Protein.
Ingredients You’ll Need
Corn: You’ll need 3 large ears of corn, husked and ready to grill. Fresh corn gives you the sweetest flavor, and those char marks from grilling make all the difference!
Red onion: Just 2 thick slices about 1/2-inch each will do the trick. Red onion adds that perfect sharp bite that balances the sweet corn beautifully.
Poblano pepper: One poblano pepper, halved and seeded, brings mild heat and smoky flavor. These peppers are so much milder than jalapeños, so don’t worry about too much spice!
Jalapeño pepper: One jalapeño, halved and seeded if you want less heat. You can totally skip the seeds if you’re not into spicy food – the pepper itself adds great flavor.
Fresh cilantro: A quarter cup of chopped cilantro brings that fresh, bright taste. If you’re not a cilantro fan, you can use fresh parsley instead!
Lime juice: Two tablespoons of fresh lime juice makes everything pop with citrusy goodness. Fresh lime juice tastes so much better than bottled.
Avocado oil: One tablespoon of avocado oil helps everything come together. You can use olive oil if that’s what you have on hand.
Kosher salt: Half a teaspoon of kosher salt brings out all the flavors perfectly. You can adjust this to taste at the end.
How to Make Copycat Chipotle Corn Salsa
Step 1: Preheat your grill to medium-high heat. Oil the grill grates by rubbing them with a paper towel dipped in oil using tongs. Never use cooking spray on a hot grill – it can be dangerous!
Step 2: Place the corn on the grill and turn it every few minutes. You want nice char marks in spots, which takes about 8 to 10 minutes total. Add the onion slices, poblano, and jalapeño to the grill too.
Step 3: Grill the vegetables for 4 to 5 minutes, turning once halfway through. You’re looking for those same beautiful char marks that give everything that smoky flavor.
Step 4: Let everything cool for a few minutes, then cut the corn kernels off the cobs. Dice up the onion and poblano into small pieces. Finely chop the jalapeño – you want tiny pieces so the heat spreads evenly.
Step 5: Put all the grilled vegetables in a medium bowl. Add the cilantro, lime juice, avocado oil, and salt. Stir everything together until it’s well mixed.
Easy and Quick Copycat Chipotle Corn Salsa Version
No grill? No problem! You can make this salsa using a cast iron skillet or grill pan on your stovetop. Heat the pan over medium-high heat and char the vegetables the same way – about 8-10 minutes for corn and 4-5 minutes for the other vegetables. You’ll still get those amazing char marks and smoky flavor!
Serving Ideas
This corn salsa is perfect with tortilla chips for dipping at your next party. It’s also amazing on top of tacos, burrito bowls, or grilled chicken. Try it as a side dish with any Mexican meal – it goes great with rice and beans too!
Storage
Store your corn salsa in the refrigerator for up to 3 days in a covered container. The flavors actually get better after sitting for a few hours, so don’t worry about making it ahead! Just give it a good stir before serving since the oil might separate a little.
Substitutions
You can swap the poblano for a bell pepper if you want zero heat. Use green onions instead of red onion for a milder flavor. If you don’t have avocado oil, olive oil works perfectly fine. Parsley can replace cilantro if you’re not a fan of cilantro’s taste.
Pro Tips
Perfect Char: Don’t move the vegetables around too much on the grill – let them sit to get those beautiful char marks.
Corn Cutting Tip: Stand the corn cob in a large bowl while cutting off kernels to catch them all easily.
Heat Control: Taste the jalapeño before adding it all – some peppers are spicier than others!
Make Ahead: This salsa tastes even better the next day, so feel free to make it ahead of time.
FAQs
Can I use frozen corn instead of fresh?
You bet! Thaw the frozen corn first and pat it dry before grilling. It won’t be quite as sweet as fresh corn, but it’ll still taste great with all those char marks and seasonings.
How spicy is this salsa?
It’s pretty mild! The poblano pepper adds more flavor than heat, and removing the jalapeño seeds keeps the spice level low. You can always add more jalapeño if you want more kick.
Can I make this without a grill?
Sure! Use a cast iron skillet or grill pan on your stovetop over medium-high heat. You can even roast the vegetables in a 450°F oven for about 15-20 minutes until they’re charred in spots.
How long does this salsa last?
It’ll stay fresh in your refrigerator for up to 3 days. The lime juice helps keep everything fresh, and the flavors actually improve after the first day!
Final Thoughts
I hope you love this corn salsa as much as my family does! It’s become our go-to recipe for summer cookouts and taco nights. Let me know how yours turns out – I’d love to hear about any fun variations you try!
